Sensory-Directed Flavor Analysis

Herausgeber: Marsili, Ray

• Broschiertes Buch

Produktbeschreibung

Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold numbers into a better understanding of smell and taste. Using more ancillary techniques helps sensory scientists and analytical chemists elucidate how chemical constituents can influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry and the application of odor activity values, as well as solid-phase dynamic extraction and pre-separation techniques. The book provides a broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures throughout.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 288
• Erscheinungstermin: 23. September 2019
• Englisch
• Abmessung: 229mm x 152mm x 18mm
• Gewicht: 340g
• ISBN-13: 9780367390396
• ISBN-10: 0367390396
• Artikelnr.: 57816048

Autorenporträt

Ray Marsili

Inhaltsangabe

Comparing sensory and analytical chemistry flavor analysis
Relating sensory and instrumental analyses
Application of sensory-directed flavor-analysis techniques
An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis
Preseparation techniques in aroma analysis
Solid phase dynamic extraction: A technique for extracting more analytes from samples
The application of chemometrics for studying flavor and off-flavor problems in foods and beverages
Sensometrics: the application of multivariate analysis to sensory data
Character-impact flavor compounds